Wednesday, April 1, 2015

Sun-dried Tomato Pinwheels

Me and my blogger friends are starting on a month long journey with "Fire Up Your Oven All This April". Enjoy the delicious baked recipes I will be sharing here & do visit the other bloggers too for awesome recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.
Pinwheels have been on my to do list for a longtime. Snacks are made very occasionally at home & I got an opportunity of making this snack for world cup series. We totally enjoyed them with sun-dried tomato filling along with generous amount of cheese to make you tempt for more. The store bought pastry sheets with make the job much easier & the filling can be of your choice so be creative & greedy about the fillings. 
Prep Time-40mins {Thawing the pastry sheet + making pinwheels}
Cook Time-15to20mins
Serves- 18 to 20 pinwheels {Depends on the shape of puff pastry}
3Square shaped puff pastry sheets thawed
1Cup cheddar cheese
1/2Cup chopped sun dried tomatoes
1/4Cup chopped cilantro & spring onions
1Egg + 1Tbs water
1Tsp black pepper
1/4Tsp salt
1/4Cup all-purpose flour to roll
- Pre-heat oven @350 degrees.
- Break egg in to a bowl & mix it well with water. Keep aside.
- Dust the surface with little flour & roll the pastry sheet a little to flatten the layers.
- Brush the sheet with egg mixture.
- Sprinkle the cheese as needed. Then add in sun dried tomatoes, cilantro & spring onion.
- Roll the sheet & cut them in circles.
- Arrange them on a baking sheet leaving a little space in between.
- Bake for 15mins or more as needed till the outer layer turns to light brown in color.
- Remove from oven & allow them to cool on counter top.
- Serve with a ketchup or as they are.
- Baking time varies from oven to oven. Do adjust accordingly.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.